Today I was watering my flowers and herbs when it hit me, let me cut a lavender bloom, off my plant, and stick it in some sugar. So I did. I was thinking, I might as well make vanilla sugar with a used vanilla bean pod.
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Slow Roasted Roma Tomatoes
Low and slow is key. The tomato flavor is intensified by the roasting process. The tomatoes will taste candy-like and their natural sweetness will burst right through I promise. These are my Slow Roasted Roma Tomatoes.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 to 6 servings
Equipment: a rimmed baking sheet pan, Chef’s knife, large mixing bowl
Ingredients:
8 to 10 Roma tomatoes, halved and seeded
2 tablespoons of olive oil
1 tablespoon of granulated sugar
2 tablespoons of Kosher salt
1 teaspoon of fresh ground black pepper
2 heaping tablespoons of garlic, finely minced
1/4 cup of fresh basil leaves, chopped chiffonade-style
Directions:
Preheat oven to 325-degrees F.
Start by placing the halved Roma tomatoes into a large mixing bowl. Add Kosher salt, granulated sugar, and fresh ground black pepper, and minced garlic, toss to combine.
Place the tomatoes onto a rimmed baking sheet pan. Make sure they are evenly spread out in a single layer.
Set the pan on the center rack of the preheated oven and cook for 45 minutes. Remove the pan from the oven and shower all the tomatoes with the chiffonade-style chopped basil.
Arrange the Slow Roasted Roma Tomatoes on a large serving platter. Serve room temperature.
